It is not to play the peddlers of rhyme, but Dominique de Lastours combines very well the talents of historian and epicurean.
What a pleasure to read his fascinating work * on the Academy of Taste Psychologists, whose history this perpetual secretary traces from 1922 to 2022.
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If the clubs of gastronomes rather cultivate the between-oneself, his meticulous work reveals the activities of an institution become a precious living conservatory of gastronomy.
We share our commitments that go beyond the plate, we discover romantic personalities, high-flying chronicles, menus illustrated by Derain or Cocteau.
Hunger, we are hungry while reading it.
And on Sunday, what does this gourmet do?
He cooks, improvises, accommodates leftovers… When the sea inspires him, he heads for Viot Poissonnerie at the Saint-Germain market (Paris 6th):
“In season, I'm crazy about langoustines.
I also like to prepare oysters with sea urchin tongues… In the evening, the Tsukizi restaurant is excellent and not expensive!
I…
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